Lets compare vitamin content per 1 kilogram of Pie crust, deep dish, frozen, baked, made with enriched flour vs Baked White Potatoes:
Pie crust, deep dish, frozen, baked, made with enriched flour has 5.5 times more Vitamin B1, 3 times more Vitamin B2, 1.9 times more Vitamin B3, 2.5 times more Vitamin B9, 34.8 times more Vitamin E and 6.2 times more Vitamin K than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 5.3 times more Vitamin B6 than Pie crust, deep dish, frozen, baked, made with enriched flour.
Both Pie crust, deep dish, frozen, baked, made with enriched flour and Baked Whole White Potatoes have similar amounts of Vitamin B5 per 1 kg.
Both Pie crust, deep dish, frozen, baked, made with enriched flour as well as Baked Whole White Potatoes have insufficient amounts of Vitamin B12 in 1 kg.
Comparing minerals per 1 kilogram for Pie crust, deep dish, frozen, baked, made with enriched flour vs Baked White Potatoes:
Pie crust, deep dish, frozen, baked, made with enriched flour has 2.3 times more Calcium, 3.9 times more Iron, 2.8 times more Manganese, 10 times more Selenium, 56.1 times more Sodium and 1.5 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.4 times more Copper, 1.6 times more Magnesium, 5.3 times more Potassium and 9.1 times more Water than Pie crust, deep dish, frozen, baked, made with enriched flour.
Both Pie crust, deep dish, frozen, baked, made with enriched flour and Baked Whole White Potatoes have similar amounts of Phosphorus per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Pie crust, deep dish, frozen, baked, made with enriched flour has 5.7 times more Energy, 212.3 times more Fat, 221.6 times more Saturated Fat, 8.7 times more Omega 3, 75.8 times more Omega 6, 2.5 times more Carbohydrate and 2.9 times more Protein than Baked Whole White Potatoes.
Both Pie crust, deep dish, frozen, baked, made with enriched flour and Baked Whole White Potatoes have similar amounts of Fiber per 1 kg.
Both Pie crust, deep dish, frozen, baked, made with enriched flour as well as Baked Whole White Potatoes have insufficient amounts of Glucose and Sucrose in 1 kg.